Wolfgang Puck BDRCRS007 manual Steamed Shrimp with Basmati Rice and Broccoli, Makes 4 Servings

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 23

Steamed Shrimp with Basmati

Rice and Broccoli

Makes 4 Servings

INGREDIENTS

1 pound medium shrimp, peeled and deveined

3 cloves garlic, chopped 1/4 cup cilantro leaves

1/2 teaspoon dried chili flakes Kosher salt and fresh pepper to taste 1 1/3 cups Basmati rice

2 2/3 cup chicken stock or broth, canned is fine

1 bunch green onions, chopped into 1 inch lengths

1 small head broccoli, cut into florets

METHOD

1Toss shrimp with garlic, cilantro leaves, chili flakes, salt and pepper; add to a Steamer Tray.

2Add broccoli to the second Steamer Tray.

3Combine remaining ingredients into Steamer/Rice Cooker Pot, stir. Stack Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass Lid and press COOK.

4After 5 - 10 minutes of active steaming, check broccoli and shrimp; remove if done.

5Keep broccoli and shrimp warm.

6When chime sounds, the rest of your meal is ready.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Steamed Salmon with Asparagus

and Lemon New Potatoes

Makes 4 Servings

INGREDIENTS

4 small salmon filets

12 spears asparagus, trimmed to fit steamer

1 lemon, sliced into rounds

12 small new red skinned potatoes

1 cup chicken broth or stock, canned is fine Kosher salt and fresh pepper, to taste

4 teaspoons unsalted butter, for serving, optional

METHOD

1Add potatoes and stock to Steamer/Rice Cooker Pot; close lid and press COOK.

2Divide the salmon, lemons and asparagus between the top Steamer Trays.

3Season to taste and stack steamers on top of Steamer/Rice Cooker Pot; add Glass Lid.

4Steam for 8-10 minutes and then check salmon and asparagus for doneness.

5Remove if tender and cooked through.

6Continue cooking potatoes for 1 - 2 minutes more if needed.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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